Ingredients
1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
1 banana
whipped cream for topping
Instructions
Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin.
Divide sugar cookie dough into 24 even pieces and roll each piece into a ball.
Place dough in prepared muffin tin cups.
Bake dough until golden brown and set, about 15-18 minutes.
Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes.
Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.
Spoon a generous teaspoon of chilled pudding into the center of each cookie cup.
Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.
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